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Quinoa Tabbouleh Reviews

The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

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4/4

I made this twice in one week! It is so good! The first time I followed other reviewers' suggestion to cut the olive oil in half, and today I made it with the full amount of oil. Using half of the olive oil is perfect. But it is still good with the full amount. I also tried adding cinnamon as another reviewer suggested and I liked it even better that way.

A Cook
from Long Beach, CA
/ 11.21.2016

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My family loves it! Its a meal on its own. very yummy. never got fed up. I've made it many times.

jum_majeed
from India
/ 10.20.2016

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This was delicious. I halved the olive oil and doubled the lemon. I think spreading the quinoa out on a sheet pan is an unnecessary step. I will definitely make this again!

kathrynlurie
from Brooklyn, NY
/ 08.22.2016

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I just got done making this recipe. I left out the mint, as I am not a fan. I used 12 ounces of quinoa, as that was the size of the package that we bought, and just cooked it as directed on the package. I used a large beefsteak tomato cut into a medium dice,2 large cucumbers, double the garlic and added a yellow onion, and the zest of 2 lemons. I added the lemon juice, along with salt, red and cider vinegar some mustard and honey to the olive oil and poured over the mixture AFTER I had mixed the vegetables and quinoa together. Tastes amazing,and I cannot imagine how well it will taste tomorrow after the flavors have a chance to marry. I've made something similar in the past, but with lime instead of lemon, and cilantro instead of parsley and added black and pink beans.

jfaber
from Durham NC
/ 07.31.2016

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So good, only thing I would do is beef up the lemon juice by double and add a couple of pinches of cinnamon. Yumm and serves way more than six, more like 12+

malcolmnorton
from Halifax, NS
/ 07.04.2016

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I love this recipe and have made it countless times. I'm wondering, though, if anyone else has trouble with the quinoa to water ratio when cooking the quinoa? I always end up adding water because it feels uncooked and crunchy (and typically 1 c quinoa calls for 2 c water) or is it supposed to be crunchy like that?

A Cook
from San Francisco
/ 06.01.2016

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LOVE this recipe!! I make it all year long, but it's especially good in the summer, with tomatoes, parsley and mint from the garden. I double, sometimes triple, the lemon juice, and cut the evoo down to a little mire than 1/2. Doubles really easily, too.

taradal
from Acworth, Ga
/ 04.12.2016

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I make this all the time, but I add lots more of the parsley and mint, far less olive oil, and way more lemon! I usually squeeze a half lemon over it and toss again before serving. And don't forget some good sea or kosher salt before it goes on the table!

judi_palmsprin
from Palm Springs, CA
/ 03.19.2016

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I agree with some of the other reviewers. This recipe is a little bland prepared as directed. I added some balsamic vinegar before serving and that did the trick. It turned bland to very tasty.